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Rhubarb Muffins with Greek Yogurt

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Deliciously moist rhubarb muffins enhanced with Greek yogurt for a tangy richness and packed with nostalgic flavors.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup 2% plain Greek yogurt
  • 8 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups diced rhubarb
  • 3 tablespoons granulated sugar (for topping)
  • ½ teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. Whisk the all-purpose flour, whole wheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt in a large mixing bowl.
  3. Mix the Greek yogurt, melted butter, eggs, and vanilla extract in a separate bowl until smooth.
  4. Combine the wet ingredients into the dry ingredients and fold until just combined.
  5. Add the diced rhubarb and gently fold it into the batter.
  6. Fill each muffin cup about ¾ full with batter.
  7. Create the topping by mixing remaining granulated sugar and ground cinnamon and sprinkle it over each muffin.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool the muffins for 5 minutes in the tin before transferring them to a wire rack to cool completely.

Notes

These muffins can be served warm or at room temperature. For added flavor, try them with a smear of butter or cream cheese.

Nutrition

Keywords: rhubarb muffins, Greek yogurt, baking, homemade muffins

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